Wisconsin BBB Burger (Butter, Brats, & Beer)

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Recipe intro

Introducing the Wisconsin BBB Burger Butter Brats Beer recipe, a mouthwatering combination of flavors that will transport you to the heart of America's dairyland. This recipe brings together juicy beef burgers infused with rich butter brats and a hint of beer for an unforgettable taste experience. Each bite is a harmonious blend of savory meat, creamy butter, and the distinctive flavor of Wisconsin beer. Get ready to indulge in this unique culinary creation that celebrates the best of Wisconsin's culinary traditions.

Keywords: Wisconsin, BBB Burger, Butter Brats, Beer, Recipe

Wisconsin bbb burger butter brats beer recipe details

Wisconsin bbb burger butter brats beer recipe, recipe Rating: 4.7
Number of votes:120

In this kickass riff on a classic Wisconsin butter burger, I incorporate some other great Wisconsin ingredients: butter and beer!! No man can resist the pure greatness of this burger…
Ready in: 30 mins

Ingredients

Makes: 4 burgers

• 10 tablespoons good-quality sweet cream butter
• 1 small onion, diced
• 6 cloves garlic, minced
• 2 Spicy bratwurst
• 1 (12-ounce) bottle your favorite beer
• 1 tablespoon chopped fresh basil leaves
• 1/2 tablespoon chopped fresh tarragon leaves (can substitute Italian parsley)
• 2 tablespoons spicy brown mustard
• Kosher salt
• Freshly ground black pepper
• 28 ounces ground chuck (20 to 25 percent fat)
• 6 ounces cheese curds, chopped (can substitute shredded sharp cheddar cheese)
• 4 potato hamburger buns, split
• 16 bread-and-butter pickle slices
• 3/4 cup salted mini-pretzels
• 8 leaves bun-sized pieces Romaine lettuce

Preparation method

Prep: 20 mins | Cook: 10 mins

1. To make Brats, heat a medium saucepan over medium-high heat. Add 2 tablespoons butter and onion. Cook for 3 minutes. Add garlic; cook for 2 minutes. Add brats and beer (reserve 1/4 cup for later use). Bring to a boil; simmer for 15 minutes. Cool and slice thinly.
2. To make Herb Butter, in a medium mixing bowl, combine 8 tablespoons butter, basil, tarragon, 2 tablespoons reserved beer, and mustard. Season, to taste, with salt and pepper.
3. To make the patties, combine beef, 2 tablespoons reserved beer, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.
4. Heat a large griddle or two cast-iron skillets over high heat. Place patties in skillet and cook for 2 1/2 minutes. Flip burgers and cook for 1 minute. Top burgers with equal amounts of cheese curds and cover with aluminum foil; cook for 1 to 1 1/2 minutes for medium-rare doneness. Place burgers on paper towels to rest for a few minutes (keeping covered with foil). During last few minutes of cooking, lightly toast buns.
5. To assemble the burgers, spread some Herb Butter on the cut side of the bun bottoms and a very generous amount of Herb Butter on the cut side of the bun tops. On each bun bottom, place equal amounts of pickles, pretzels, a cheese-topped patty, equal amounts of brat/onion mixture (removed with a slotted spoon), and two leaves of lettuce. Add the bun tops and serve.